Ghee or clarified butter can be used in place of vegetable oil or cooking oil in just about any recipe. It can be a healthier alternative to some of the other cooking oil at the grocery store.
Once the melted butter comes to a rapid simmer, bring the heat down to medium-low. Stir occasionally.
The butter will sound very loud while it cooks. It will have milk foam covering the surface of the ghee for a bit, then it will start to crystalize on the sides and on the bottom of the pot. This will take 10 - 15 minutes.
The ghee will sound quieter and it will start to look foamy and bubbly, and it will be completely clear of the milk foam. At this point, take it off the heat. You can wait for it to cool or immediately pour into a pint-size mason jar, for later use. It'll be hot, be careful!
Once cooked, the ghee is perfectly fine to leave out on the counter for easy use.
Notes
*Use unsalted butter because the salt content in salted butter can cause the ghee to be salty.If you don’t cook the ghee to the point where it looks foamy and bubbly, your final ghee can still have milk in it and cause your ghee to burn easily when cooking. You can cook the ghee for longer to solve this problem.If you overcook your ghee and it has a dark golden color, it’s still ok the use. However, its flavor may taste a little nutty.If your ghee separates after 24 hours in your mason jar, after you have cooked the ghee to point where it is foamy and bubbly with no milk solids, it’s still ok. You can take a spoon and mix your ghee until combined or leave it as is, it’s fine. If your ghee solidifies after 24 hours and has a creamy golden color, it’s perfect!
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.